AuthorRetroRuth
Rating

From Mary Margaret McBride Encyclopedia of Cooking, 1959

Tested Recipe!

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 2 ½ cups canned or fresh grapefruit sections
 6 ½ oz can crabmeat
 1 cup mayonnaise
 1 tbsp vinegar
 1 tsp lemon juice
 2 tbsp ketchup
 1 drop Tabasco sauce

1

Chill grapefruit and crabmeat in cans. Drain grapefruit. Flake crabmeat, removing bony tissue.

2

Alternated grapefruit and crabmeat in cocktail glasses.

3

Mix remaining ingredients. Pour over grapefruit and crabmeat.

Ingredients

 2 ½ cups canned or fresh grapefruit sections
 6 ½ oz can crabmeat
 1 cup mayonnaise
 1 tbsp vinegar
 1 tsp lemon juice
 2 tbsp ketchup
 1 drop Tabasco sauce

Directions

1

Chill grapefruit and crabmeat in cans. Drain grapefruit. Flake crabmeat, removing bony tissue.

2

Alternated grapefruit and crabmeat in cocktail glasses.

3

Mix remaining ingredients. Pour over grapefruit and crabmeat.

Canned Grapefruit-Canned Crabmeat Cocktail

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